Yogurt and Lemon Bundt Cake, a very simple and delicious recipe, perfect at any time of the day.
An idea that takes me back in time, with an irresistible aroma and a truly special taste.
Prepare it for those you love, and they will be happy.
If you are looking for sweet and delicious ideas, below are some of my recipes.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Hour
- Portions: 24 cm mold
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/8 cups all-purpose flour
- 1 1/8 cups sugar
- 7 3/4 tbsp butter (Or the equivalent of sunflower seed oil)
- 2/3 cup potato starch
- 1 packet baking powder
- to taste lemon zest (grated)
- 1 cup plain yogurt
- 4 eggs
- 2 tbsp dark chocolate chips (Optional)
Tools
- 1 Bowl
- Electric Whisk
- 1 Bundt Cake Mold
- 1 Spatula
- 1 Grater
Steps
To make the Yogurt and Lemon Bundt Cake, first work the eggs with the sugar until you get a foamy and light mixture.
You can beat them with a hand whisk or an electric one. Pour in the melted and cooled butter.
Add the yogurt and mix.
Add the sifted flour with the potato starch and baking powder.
Add the grated zest of organic lemon.
Mix all the ingredients well until all the powders are well incorporated.
Grease and flour a bundt cake mold.
Pour the mixture and gently level it.
Decorate the surface with chocolate chips as desired.
With the help of a spoon, gently push them just below the batter.
Finish with sugar granules and bake for 40 minutes in a preheated fan oven at 356°F.
Do the toothpick test to check for doneness, and if it comes out dry, the cake is ready.
Let the Yogurt and Lemon Bundt Cake cool very well before removing it from the mold.
Optionally, decorate with powdered sugar.
